Pilaf with lentils, raisins and dates

86-60 минут-

Completely non-standard pilaf: tender and sweet, very easy and quick to prepare. The recipe should appeal to those who like to freeze the finished mixture for a quick warm-up when time to cook is not, and to eat like. For hardcore meat eaters, this is probably a dish more suited as a side dish, as the meat flavor is not pronounced.

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Pour into the pan half a Cup of hot water and continue to simmer over medium heat (without a lid) until such time as the water evaporates.

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While the meat is stewed, wash the dates and raisins. Chop the dates, removing the pre-pits.

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When the meat is ready and the water in it virtually will not set it aside. Next put in the cauldron (I did everything in a large frying pan) layers in the following way: on the bottom pour a little oil, put half of the rice, add 1/4 Cup of hot water, then meat, lentils, raisins, figs, and top with remaining half of rice. Cover the lid and cook on small fire 20 minutes.

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While the pilaf cooked, prepare the saffron: to enhance flavor, it needs to soak in hot water (approximately 30 ml, or 1/6 Cup) and leave to infuse for 15-20 minutes.

When pilaf is ready, pour the saffron water into the pan and stir.

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Serve hot as a side dish or as a separate dish.

This pilaf is ideal for subsequent freezing. Cool it and place portioned in bags (I have special packages for freezing).

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